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Crockpot Enchilada Casserole

Crockpot Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb boneless skinless chicken thighs
  • 1 (28 oz) can red enchilada sauce
  • 12 corn tortillas (6-inch), cut into strips or wedges
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (4 oz) can diced green chiles
  • 2 cups shredded Mexican blend cheese, divided
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¾ tsp fine sea salt
  • Sour cream, chopped cilantro, and avocado for serving (optional)

Method
 

  1. Grease a 6-quart crockpot. Pour ¾ cup enchilada sauce on the bottom. Layer half the tortilla strips, then place chicken on top. Sprinkle with cumin, chili powder, garlic powder, and salt. Add beans, corn, chiles, another 1 cup sauce, and ½ cup cheese.
  2. Cover and cook on low for 5 hours (high for 2 ½ to 3 hours) until chicken shreds easily.
  3. Remove chicken, shred, and return to the crockpot. Stir everything together.
  4. Smooth the surface, top with remaining 1 ½ cups cheese, cover, and let melt on warm or low for 10 to 15 minutes.
  5. Scoop into bowls and garnish with sour cream, cilantro, and avocado if using.

Notes

Cooking on high for 2 ½ to 3 hours works just as well, though low gives the tortillas more time to soften into the sauce. Let the casserole rest uncovered for about 5 minutes before scooping so it holds its shape better.